Crockpot Pina Colada Bread Pudding

Recipe: Crockpot Pina Colada Bread Pudding


  • 1 pound loaf french bread
  • 10 oz frozen pina colada drink mix
  • 6 oz pineapple juice
  • 12 oz evaporated milk
  • 1/2 cup cream of coconut
  • 2 each large bananas, sliced crosswise
  • 3 each eggs
  • 1/4 cup light rum
  • 1 cup raisins
  • 8 oz pineapple, crushed with juice
  • 1 teaspoon lemon peel, grated
  • 1 mint sprigs, fresh


  1. With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
  2. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside.
  3. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture.
  4. Pour pureed ingredients into slow cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: French

My rating: 4 stars:  ★★★★☆ 1 review(s)